Dehydrated Pickled Jalapeno Salt
Pickled jalapeno salt is the perfect seasoning for everything - including chicken wings, popcorn, and even a spicy margarita.
30 minutes cook
Serves 4
Ingredients
- 250gpickled jalapeños, drained
- Salt, to taste
You'll need:
If you've got a dehydrator and you've got 2 days to kill, then this is the recipe for you.
Method
Drain and pat dry your jalapeños. Place into the dehydrator at 50 C for 24-48 hours, depending on the size of your jalapeno slices.
Once they're fully dried out and shrivelled, transfer to a spice grinder, blender, or pestle and mortar.
Once it's a fine powder, combine with salt to taste, and use it however you like!
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